4 c. masa harina de maiz
1/2 tsp. salt
2 1/2 c. hot tap water
4 1/2 c. Monterey Jack cheese, shredded

Using your hands, mix the masa harina, salt and water in a bowl until the dough come together in a soft ball. Divide dough into 18 golf ball size pieces. Cover with plastic wrap to keep moist. Place a corn dough ball in the center of a sheet of plastic wrap. Place another sheet over the dough and press down with the palm of your hand, flattening it to a 6 inch diameter circle. Remove top plastic wrap. Spread cheese in center to within 1 inch of tortilla edge. Place a second ball between two plastic sheets and flatten to a 4 inch diameter circle. Remove plastic and place 4 inch tortilla on top of filling. Curl up edge of bottom tortilla around top tortilla and press edges together. Place plastic sheet over top tortilla and gently flatten, spreading cheese toward edge but making sure not to squeeze it out. Top and bottom tortillas should be both smooth when you're done. Repeat process for rest of balls.

Cook pupusa in a non-stick skillet over medium-high heat for 3 to 4 minutes on each side. Pupusas should be crisp and lightly browned when done. Serve hot topped with curtido.

Variations:

PUPUSAS DE FRIJOL Y QUESO (bean and cheese pupusas). For filling: 3 cups shredded Monterey Jack cheese and 1 (16 oz.) can refried beans. Use 1/3 cup shredded cheese plus 1 heaping tablespoon of refried beans per pupusa.

PUPUSAS REVUELTAS (meat and cheese pupusas) For filling: 3/4 pound shredded cooked beef or pork, 1 (16 oz.) can refried beans, 3 cups shredded Monterey Jack cheese. Cook the meat according to your favorite procedure. Some cooks roast or braise it or cook small quantities in a saute pan. When soft, cut into very small pieces. For each pupusa, add 1 tablespoon cooked meat to the mixture used for bean and cheese pupusas.